Abbas Ahmadi; Seyed Ali Mortazavi; Elnaz Milani; Reza Rezaeemokaram
Abstract
In this study, frozen yoghurt was produced as a synbiotic product. A food product containing both probiotics and prebiotics is named as synbiotic or functional food. Lactobacillus acidophilus (La-5) as a probiotic bacteria was added to frozen yoghurt in two types; free and encapsulated, and its survivability ...
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In this study, frozen yoghurt was produced as a synbiotic product. A food product containing both probiotics and prebiotics is named as synbiotic or functional food. Lactobacillus acidophilus (La-5) as a probiotic bacteria was added to frozen yoghurt in two types; free and encapsulated, and its survivability was evaluated during 60 days storage at -18 °C . Also Fructo-oligosaccharide as a prebiotic compound was used for producing frozen yoghurt in different levels (0%, 0.4% and 0.8% (w/w)). The viable cell number in free state in samples with (0%, 0.4% and 0.8% (w/w)) Fructo-oligosaccharide was 3.8×109 cfu/ml, 3.5×109 cfu/ml and 3.8×109 cfu/ml and after 60 days of storage these numbers were decrease to 2×107 cfu/ml, 2.2×107 cfu/ml and 2.2×107 cfu/ml respectively. Whereas in encapsulated state, the viable cells in samples with (0%, 0.4% and 0.8% (w/w)) Fructo-oligosaccharide these numbers was 7.5×109 cfu/ml, 8.9×109 cfu/ml and 9.8×109 cfu/ml and after 60 days, these numbers were decreased to 2.13×109 cfu/ml, 2.5×109 cfu/ml and 2.9×109 cfu/ml.The results indicated that encapsulation of L. acidophilus could significantly (p
Elnaz Milani; Hajar Naeemi; Seyed Ali Mortazavi; Arash Koocheki
Abstract
In this study, symbiotic yog-ice (rozen yogurt) was produced that was inoculated with different levels of inulin(0,2.5 amd 5%)as prebiotic compound and Lactobacillus Casei as probiotic bacteria in two types; free and encapsulated with Sodium Algint-Whey Protein Concentration for low fat yog-ice cream.The ...
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In this study, symbiotic yog-ice (rozen yogurt) was produced that was inoculated with different levels of inulin(0,2.5 amd 5%)as prebiotic compound and Lactobacillus Casei as probiotic bacteria in two types; free and encapsulated with Sodium Algint-Whey Protein Concentration for low fat yog-ice cream.The survivability of this probiotic bacteria was evaluated under simulated gastro-intestinal conditions ,during 30 days storage at -18oC. In the samples with free state of probiotic bacteria, the number of viable cells ,after 1h exposuring simulated gastric juice(pH=2,pepcine) decreased from 9.78-9.81 log cfu/ml to 6.97-7.26 log cfu/ml,at the end of 30 days storage at -18oC,while, the viable number of encapsulated state of probiotic bacteria, after 1h exposuring simulated gastric juice, decreased from 8.15-8.66 log cfu/ml to 6.80-7.09 log cfu/ml at the end of 30 days storage at -18oc.After exposuring simulated gastric juice, samples was ezposured 2.5h under simulated intestinal juice(pH=7.4,panceratin), and the results that was gained showed that, the samples containing free probiotic bacteria after 2.5h exposuring simulated intestinal juice decreased from 8.808-9.355 log cfu/ml to 5.159-5.9 log cfu/ml at the end of 30 days storage at -18oC.While, in the samples containing sodium alginate-whey protein concentration capsules, the viable number of cells decreased from 7.38-8.201 log cfu/ml to 6.151-6.672 log cfu/ml, at the end of 30 days storage at -18oC. The results indicate that there are significant differences (p
